RECIPES
16
The measurements
used in these Recipes:
•1
Tablespoon= 0.5 oz. (15
ml)
•Measure
the
rice with
the
provided Measuring
Cup
.
(1
Cup=
approx.
6.1
oz
./approx.
180
ml)
e1
teaspoon=
0.2 oz. (
5
ml)
MIXED RICE Menu Setting:
MIXED
Ingredients (4-5 servings)
3 cups Rice
2 oz. (50g) Chicken thigh
½ slice Age (fried tofu)
1 oz. (30g) Carrots
1 oz. (30g) Konnyaku
1 oz. (30g) Gobo
2-3 Dried Shiitake mushrooms
(soaked
in water to
1
A
1- ½ Tbsp. Light soy sauce
1- ½ Tbsp. Mirin (sweet sake)
½tsp
. Salt
½ tsp. Dashinomoto
Soup taken from soaking dried Shiitake to taste
Stone parsley to taste
How
to
cook
1
Slice chicken thigh into
½
inch
(1
cm) cubes. Place
Age
in
a
strainer and pour hot water over it; gently squeeze to drain
excess oil, then slice into small strips. Soak chicken thigh and
Age in mixture
A for 5 minutes (do not discard this mixture).
2
Slice carrots and Konnyaku into small strips, soak Konnyaku
in
hot water and drain. Shred Gobo, soak in water until soft, then
drain. Cut Shiitake into small strips.
3
Add the mixture from Step
1
to the water used to soak the
dried Shiitake, and mix them well.
4 Clean rice and add the mixture from Step 3. Fill the Inner
Cooking Pan with water to water level 3 for WHITE, and
mix
well from the bottom of the pan.
5 Place the ingredients from Steps 1 and 2 on top of
the rice from Step
4
and spread evenly across the
top. Do not mix the ingredients with the rice.
Changing the amounts of rice and ingredients may
cause imperfect cooking.
6 Press the MENU button, select MIXED and press
the START button to start cooking.
7
When the Rice Cooker switches to the Keep Warm
mode, mix the rice to loosen it.
8
Serve rice
in
a bowl and sprinkle stone parsley on
top.
RICE PORRIDGE WITH SEVEN HERBS Menu setting:
Always follow these points
to
prevent the porridge from
boiling over, or the steam exhaust route from clogging,
which may be dangerous.
G) Make sure the PORRIDGE menu is selected.
(?)
When cooking porridge with green vegetables (such as this
recipe), add the green vegetables after the rice completes
cooking.
Ingredients (4-5 servings)
1 cup Rice
2.5 oz. (70g) Green vegetables
(the seven herbs of spring, if available, or other green
vegetables as substitutes)
Salt to taste
How
to
cook
1
Wash and boil the vegetables. Then soak
in
cold water,
squeeze off the excess water, and cut into small pieces.
2 Clean rice well, add water to water level 1 for PORRIDGE.
3
Press the MENU button, select PORRIDGE and press the
START button to start cooking.
4 When the Rice Cooker switches to the Keep Warm mode,
open the Outer Lid, add ingredients from Step 1, stir well and
add salt to taste.
Seven herbs
of
spring:
Japanese parsley, shepherd's purse, cottonweed,
chickweed, henbit, turnip, garden radish
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